Hot and Sour Soup

Unlike other soups, serve this right away!  It does not reheat or keep well.  

Serves 4           

Prep and cook time: 30-45 minutes

For the Pork:
3-4 oz Pork, trimmed, Julienned
Pinch of Salt
1 teaspoon Vegetable or olive oil
1/2 teaspoon Corn Starch

1 teaspoon Water
 
For the Soup:
4 cups Chicken Stock*
1 teaspoon Chili Garlic Sauce
1/4 teaspoon Sugar
1/2 teaspoon White Pepper, ground
1 1/2 teaspoons Soy Sauce*
1/2 teaspoon Sesame Oil
4 oz. Shiitake Mushrooms, thinly sliced
OR fresh Baby Bella Mushrooms
3 oz. Bamboo Shoots, Julienned
4 oz. Firm Tofu, Julienned
1/4 cup Rice Wine Vinegar
3 Tablespoons Corn Starch
2 Tablespoons Cold Water
1 egg, beaten

  
Combine the Pork, with water until the meat has absorbed the water. 
Combine the Salt, Oil, and Cornstarch in a prep bowl.  Add to the pork and mix until combined.
Set aside.
 
Combine the Salt, Sugar, Chili Paste, White Pepper, Soy Sauce, and Sesame Oil in a prep bowl, set aside.
 
Combine 3 Tablespoons Cornstarch with the water to make a slurry. Set aside.
 
Bring the Chicken Stock to a boil in a large  pot.
If the Pork has lumped together stir it a little to break it up and add to the boiling Stock.
 
Add the contents of the Soy Sauce/Chili Paste prep bowl.  Stir for a minute.
 
Add the Mushrooms and Bamboo Shoots, stir well.
 
Add the Tofu and Vinegar. Stir. Bring the soup to a boil, stirring occasionally.
 
When boiling, slowly stir in about 3/4 of the Cornstarch mixture, being careful that it doesn’t clump.
Let the soup come back up to a simmer and add the remaining Cornstarch mixture.
 
Use a spoon to check the flavor of the soup at this point. Adjust to your own preference.  Add more Vinegar if necessary.  It will have a spicy kick, add more White Pepper if you need more kick!
 
Bring your soup to  a full boil.
Slowly drizzle in about half of the whisked egg, stirring constantly to make nice ribbons.
 
Top the soup with the Scallion and serve